These blueberry lemon poppy seed sourdough muffins are a tasty treat! They combine the zesty taste of lemon with sweet blueberries and a fun crunch from the poppy seeds.
Every bite is like a little sunshine! I love how these muffins are perfect for breakfast or a quick snack. Just grab one and enjoy with your favorite drink, or share—if you’re feeling generous! 😄
Key Ingredients & Substitutions
Sourdough Starter: You can use either active or unfed starter for these muffins. If you don’t have any, you might substitute it with 1 cup of plain yogurt or buttermilk, though the texture and flavor will change slightly.
Blueberries: Fresh blueberries are best, but frozen ones work well too! Just toss them in flour to prevent them from sinking. If you’re in a pinch, try substituting with raspberries or chopped strawberries.
Lemon Zest and Juice: Fresh lemon zest and juice brighten the flavors. If you don’t have fresh lemons, bottled lemon juice can work, but the zest is a must for that punchy aroma.
Poppy Seeds: Poppy seeds add a lovely crunch, but if you don’t have them, try using chia seeds or simply omit them for a different texture.
How Do I Prevent Overmixing for Fluffy Muffins?
Mixing batter too much can lead to tough muffins. To keep them light and fluffy, follow these simple steps:
- Combine the wet and dry ingredients just until they are mixed. It’s okay if there are small lumps—these will bake out.
- When folding in blueberries, use a gentle motion. Think of turning the batter over rather than stirring vigorously.
- Overmixing creates gluten, which can make your muffins chewy instead of tender.
Remember, a little bit of care with your mixing goes a long way for a lovely muffin texture!
Blueberry Lemon Poppy Seed Sourdough Muffins
Ingredients:
For the Muffins:
- 1 cup active sourdough starter (unfed or discard)
- 1 large egg
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil or melted butter
- 1/4 cup milk (whole or your choice)
- 1 tablespoon lemon zest (from about 1 large lemon)
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries (can be frozen, do not thaw)
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons fresh lemon juice
For Garnish:
- Additional lemon zest
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 20-25 minutes to bake. After baking, allow for about 5 minutes of cooling time before glazing. Overall, you’ll spend about 40 minutes to enjoy these delicious muffins from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This makes sure your muffins bake evenly. While you’re at it, you can line a muffin tin with paper liners or grease it well to prevent sticking.
2. Mix the Wet Ingredients:
In a large bowl, whisk together the sourdough starter, egg, sugar, oil (or melted butter), milk, lemon zest, lemon juice, and vanilla extract. Keep whisking until the mixture is smooth and all ingredients are well combined. This lets the flavors mix together beautifully!
3. Combine the Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, poppy seeds, baking powder, baking soda, and salt. Sifting ensures there are no clumps and helps incorporate air into the flour, making your muffins lighter and fluffier.
4. Bring It All Together:
Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Remember, it’s okay if the mixture is a bit lumpy—overmixing can make the muffins tough. You want them soft and tender!
5. Fold in the Blueberries:
Now it’s time to add the blueberries. Carefully fold them into the batter, ensuring they are evenly distributed throughout. This way, every bite will have those delicious, juicy blueberries!
6. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about 3/4 full. This will give them enough room to puff up while baking without overflowing.
7. Bake the Muffins:
Pop your muffin tin into the preheated oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean and the tops are a lovely golden brown.
8. Prepare the Glaze:
While the muffins are baking, mix the powdered sugar with enough lemon juice to create a smooth, drizzle-able consistency. Start with 1 tablespoon of lemon juice and add more if needed.
9. Cool and Glaze:
Once your muffins are done, allow them to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. After they’ve cooled, drizzle the lemon glaze over the top and sprinkle with additional lemon zest for a beautiful finish.
10. Serve and Enjoy!
Now it’s time to enjoy your delightful blueberry lemon poppy seed sourdough muffins! Serve them warm or at room temperature, and watch them disappear.
With a soft crumb, juicy blueberries, and bright lemon notes paired with the delicate crunch of poppy seeds, these muffins are sure to be a hit!
Can I Use a Different Type of Milk in This Recipe?
Absolutely! You can use any milk you prefer, such as almond, oat, or even coconut milk. Just keep in mind that different types of milk may slightly affect the flavor, but they’ll all work well with the other ingredients.
What If I Don’t Have Poppy Seeds?
No problem at all! If you don’t have poppy seeds, you can either omit them or substitute them with chia seeds for a similar texture. Alternatively, you could try adding crushed nuts for a different crunch!
How Do I Store Leftover Muffins?
To store any leftovers, let the muffins cool completely, then place them in an airtight container at room temperature for up to 3 days. You can also keep them in the fridge for about a week. For longer storage, freeze them in an airtight container or freezer bag—just thaw at room temperature when you’re ready to enjoy!
Can I Make These Muffins Gluten-Free?
Yes! You can substitute all-purpose flour with a gluten-free flour blend, but ensure it contains xanthan gum for proper texture. The taste might be slightly different, but you’ll still get delicious results!
